If you’re a fan of dumplings, you won’t want to miss these Vegan Dumplings – they’re truly exceptional! Every bite has a delicious filling of sauteed carrots, mushrooms, garlic, and tofu. They’re perfectly wrapped in a thin, chewy dough. And let’s remember the crispy bottoms that add an irresistible crunch to every bite!
Jump to Recipe
The Filling
For the heart of these dumplings, we saute mushrooms, carrots, garlic, and firm tofu in olive oil until they hit that tender spot. Next, a sprinkle of salt and a good dollop of Gochujang sauce. It’s a little twist from the classic, but trust me, the flavor levels skyrocket. Oh, and if you’re scratching your head at Gochujang, it’s this Korean paste that gives a spicy-sweet kick.
To make things easy, I use store-bought wrappers for this recipe. They can be found in the refrigerated section of most grocery stores. They save a lot of time compared to making the dough from scratch. One batch of this recipe makes approximately 40 dumplings, making it perfect for feeding a crowd!
The Fun Part
Closing these dumpling wrappers? That’s where the magic happens! First, begin at one end. Then, add those cute little pleats. Press them firmly to the opposite side. And remember, always seal those edges nice and tight. Fun, right?
Pan Frying these Vegan Dumplings
When you pan-fry these dumplings, the bottom goes all crispy. This gives a neat contrast to the soft dough and juicy filling. The flavors in these are just right! And these vegan dumplings? They’re a top pick when I crave something tasty and comforting.
Vegan Dumplings
Cuisine: AsianDifficulty: Medium8
servings40
minutes10
minutesIngredients
2 packets of dumpling wrappers (20 wrappers in each packet)
1 medium carrot shredded
300 grams of mushrooms finely chopped. I recommend oyster mushrooms
2 cloves of garlic crushed
1/4 cup green onions thinly sliced
1 package of firm tofu crumbled
1 tablespoon of olive oil
1 teaspoon of salt
2 tablespoons of Gochujang sauce
2 tablespoons of olive oil for frying the dumplings.
- Dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
sesame seeds
Directions
- Press the tofu to remove most of the water
- Start out by sauteing the mushrooms and garlic in 1 tablespoon of olive oil for 3 minutes
- Add carrots, tofu and green onions. Continue to saute for an additional 3 minutes.
- Transfer the mixture into a dish and allow it to cool down to room temperature.
- Place a small amount of the tofu mixture in the center of the wrapper. Dip your fingers in water and run it around the wrapper’s edge. Fold the wrapper in half, forming a half moon and with your fingers, create pleats around the edge to close the dumpling. See the pictures above.
- Heat up 1/2 a tablespoon of oil in a frying pan. Place 10 dumplings into pan. Allow them to pan fry until golden brown, approximately 2 minutes.
- Add 1/3 cup of water into pan and cover immediately with a lid to steam the dumplings. Allow it to cook for 5 minutes until water has evaporated and the bottoms of the dumplings get crispy again.
- For the sauce, mix all ingredients together in a small bowl. Dip the dumplings in and enjoy!
We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.